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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Tuesday, April 3, 2012

Mandarin Orange Cake is what this dessert is typically known as in this part of The Deep South, but in many other areas of The South, this is more commonly known as Pig Pickin' Cake.

Mandarin Orange Pig Pickin' Cake

How y'all liking that vintage Tupperware Cake Taker plate up there? I know for photo styling I should have used my mama's fancy footed cake plate, but this is one of those refrigerated cakes so in the cake taker it went. This one, in that classic mustard color, dates back to the 70s of course, and has been used many, many times. I actually have two of them - one was mine from back then and the other my mama's, which she very well may have purchased at a Tupperware party at my house! I also have the rectangular one for sheet cakes. Anybody else still have one of these oldies hanging around?

But, we're here for the cake aren't we? I absolutely adore this cake and always have, and Mandarin Orange Cake is what we typically call this dessert in this part of The Deep South, and in many other parts of the country. In many other areas of The South however, especially in the southeast, and more particularly the Carolinas, this cake is most commonly known as Pig Pickin' Cake.

The name pig pickin' apparently dates back many years, and comes from the regular appearance of this dessert at good ole southern barbecues, particularly in the Carolinas, where the guest of honor is a whole roasted pig. The pig is usually cooked on an open pit, or in an enclosed grill and sometimes even an old barrel converted to a grill, where the succulent meat, once done, is then pulled, or "picked" off. Now that's your original pulled pork y'all. All the usual fare is served at a pig pickin' just as at any other southern barbecue or picnic. Goodies like baked beans, macaroni salad, potato salads, coleslaw, hush puppies and all the usual dishes, with this cake being one of the traditional desserts to finish off the feast.

Bell's Best, some of the first cookbooks I owned as a young bride in the 70s, and from where I first made this recipe, lists this cake by at least three names - Mandarin Orange Cake, Pea Pickin' Cake and Pig Pickin' Cake. Those, however, are not the only name this cake has picked up along the way. Some other names it is known by include, Pig Cake, Pig Pickin' Good Cake, Pig Lickin' Cake, Pig Eatin' Cake, Pineapple Cake, Orange Pineapple Layer Cake, Pineapple Orange Cake, Celestial Snow Cake, Summer Cake, Sunshine Cake, Okoboji Sunrise, Better Than Sex Cake, (or if you're Paula Deen, Not Better Than Sex Cake), and of course, Mandarin Orange Cake. There may even been more, who knows!

This cake dates at least back to then, but these days, seems that folks either love it, or they think it's downright bland and are totally un-impressed with its simplicity. A lot of folks who don't know this cake from back in the day, seem to expect this to be an orange cake by virtue of its name, but it's not and really was never intended to be. It's a cake that has mandarin oranges in the batter which mostly adds tenderness and moisture, and in its traditional form, doesn't have a distinct orange flavor.

You can certainly enhance it by draining the canned juices and substituting orange juice, or by adding in orange zest or extract, or even substituting more oranges for the standard pineapple in the frosting, but to be honest, this ain't orange chiffon cake y'all! Personally, I kinda like it best the old school way myself, and, I can tell you that almost every southerner I know loves this cake in its original form. As always, it comes with a multitude of variations, mostly in the sizes of the products or whether to drain them or not, although these days, folks are using all kinds of different flavored cake mixes, and other add-ins like cream cheese too.

Here's how to make our beloved Mandarin Orange Cake.

Preheat the oven to 350 degrees F. I decided to make three layers and I like to use parchment when I'm making layer cakes, so I butter the bottom and sides of the pan, stick in the rounds and then butter the tops of them. You can also just butter and flour the pans of course. I also love these stainless cake pans.

Add the cake mix, oil and 3 eggs to the mixing bowl and mix on low until well blended.

Set aside three of the mandarin oranges for a garnish in the center. I never manage to remember this one! Actually, the whole sunshine cake theme came from some clever soul who decorated the entire edge of the top with oranges. If you want to do that, set aside about 20 or so pieces from a second drained can, and add the remaining oranges to the batter here, along with the other can and it's juices. Mix on medium for 2 minutes.

Divide the batter evenly between the cake pans and transfer to the oven. For these three layers it will take about 20 to 25 minutes.

Let the cake cool in the pan for 15 minutes.

Then you'll turn out the layers onto the rack and carefully peel off the parchment. This is actually Reynolds Wrap non-stick, pan lining paper that The Cajun picked it up for me at the grocery store once when they were out of the regular parchment paper.

Let the layers cool completely. See the little specks of orange in there?

When you are ready to frost the cake, first mix the instant pudding with the pineapple and its juice. Make sure that you are using instant pudding and not the cook and serve variety!

Let this mixture rest for about 5 minutes or so.

Then fold in the whipped topping.

Lay out strips of wax paper on the edge of your cake plate to protect it from getting frosting on it. I'm using the bottom of that trusty cake taker! It sure is handy when you need to refrigerate a layered cake, and you can actually buy a newer version of this by the way. Then place the bottom layer on top of the strips and put about 3 large spoons of frosting on top.

Spread it out and repeat with the remaining two layers. Put the rest of the frosting on top and pull it down along the sides all around, then slowly pull the strips out and discard.

Voila! It's ready.

To go in the fridge y'all, not to eat! Yes, this is the hard part. While you can certainly eat this right away, it's not nearly as good. This cake really must be refrigerated for several hours, or really overnight. Even an extra day in the fridge only does this cake good y'all so go ahead and make it ahead by a day or two.

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Preheat oven to 350 degrees F. Butter three 8 or 9 inch cake pans and flour or line with parchment paper; set aside.

Add the cake mix, oil and eggs to the bowl of a mixer and mix on low until blended. Reserve a couple of the oranges for garnish if desired. Add the remaining oranges with their juice, blend in on low then mix on medium speed for about 2 minutes. Divide evenly into the three prepared cake pans and bake at 350 degrees F for about 20 to 25 minutes, or until a toothpick inserted in the middle comes back clean. Let cool in the pan for 15 minutes, then turn out onto a cake rack to cool completely.

Blend together the instant pudding and crushed pineapple; set aside for 5 minutes. Gently fold in the whipped topping and spread in between the layers, and frosting the sides and top of the cake. Garnish the top with a sprig of mint and the reserved orange segments, if desired. Cover and refrigerate overnight. Store any leftovers in the fridge.

Cook's Notes: While any butter style yellow cake mix will work, Duncan Hines butter recipe was the traditional cake mix used back in the 70s, and will give you the best result. Make sure you are using instant pudding and not the cook and serve variety. I actually use just a little bit less than the full 16-ounce Cool Whip. Add 1/2 teaspoon of orange extract to the batter for more orange flavor. Although there are some brands still offering standard sized (18.25 ounce) cake mixes, the traditional Duncan Hines brands used for this cake have been reduced. To compensate, the "cake mix lady" Anne Byrn, who has multiple cookbooks with recipes based on the old box size, suggests whisking in 6 tablespoons of all-purpose flour with the cake mix, then proceed with recipes as before.

For Garnish: To garnish, use 2 cans of oranges, but set aside about 20 orange segments from one can to decorate the top of the cake. Use all of the remaining oranges and the juice from only one can in the batter. A light garnish on the top with toasted coconut and maraschino cherries is also very pretty.

Variations: Coconut is a great flavor addition to this cake. Add 3/4 cup of coconut to the cake batter, and 1/2 cup to the frosting. For a different variation, follow the layering directions on my Fresh Citrus Cake.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

110 comments:

I first had this when I worked for the MD General Assembly. I practically ate the entire cake. When I asked for the recipe and it said "Pig Pickin' Cake," I thought it was a mistake. I haven't seen this recipe or even thought about the cake in years but will make it this weekend. And, yes, I still have my Tupperware cake and pie carriers (yellow) and wouldn't trade them for anything.

It's the only cake taker I own Catinerine! Well, I actually have 2, mine and Mama's, both the same. They are quite aged, but in good shape otherwise so why would I replace it!! I wonder how many are still in use and how many of the Bell's Best yellow cookbooks are still hanging around too!

I just love this cake so much - it's a perfect cake for spring and summer for sure!

I had my 70's gold cake taker il last year. Only got rid of it because it looked "old" but was in great shape. I too have had this cake before but being from the north I have never heard it called this before!

In all fairness, we always called it just Mandarin Orange Cake too - but it's gotten a lot of names over the years. I just can't manage to let go of my old cake taker - guess it'll be with me till I pass on!

I just made these as cupcakes 'cept my great aunt called the recipe an "ambrosia" cake. I've also seen it called a Cotton pickin' cake here in S. TX which seems fitting seeing as how we don't do much pig pickin' here! I just love all the names and the cake is especially good.

I am so glad you posted this cake recipe. My mother made this for me every birthday. She has passed now and I miss this cake... It waas like she was talking to me when I saw this on FB, My daughter turned me on to your site she and her hubby and son loves your cooking and I do to and My hubby loves your cooking. Being from the south too Va. It great to fine good southern recipes,Keep it up PLEASE !!Thanks Connie

Aw Connie, you made me cry!! It's in a good way though. I sure will keep it up as long as the Lord is willing. Thank you and I hope that you make this cake for yourself soon. Please also thank your husband, daughter and son in law for me too! HUGS!!!

This cake is sold, at our local bbq restaurant...I order it every time we go there. Now, that i have the recipe, thanks to you, i will make it tomorrow. I have all the ingredients, just got to get in that kitchen and get at it!

Oh Mary, my Mother used to make this yummy cake too! In fact, I ran across her recipe the other day, written in her hand writting. It is for "Pig Pickin Cake". This is one the "oldie but goodies", that we don't want to forget. Thanks for posting it.

Hi Mary! I live in the northeastern part of Alabama and I've never heard of this cake but I have tasted one like it. Guess they just called it Mandarin Orange Cake. We always shorten everything around here. Thanks for sharing!

It is isn't it? I have heard it called pea pickin' too - I figure it had to have something to do with picking peas! That's such a time consuming process that if you're picking enough to put up you probably earned that cake at the end of the day!

Can i make my own whip topping? When I moved to Arkansas I had to learn to cook and bake the southern way, as I was told..lol your blog was my go to! Mary you taught me the " only way and right way" to cook. Thank you! I visit daily

Aw... you are so welcome & thank you so much!! Sure you could! The Cool Whip is a bit more stable than homemade whipped cream and holds up a bit better especially at room temperature, but if you beat the homemade pretty thick and keep the cake refrigerated pretty close up to serving time it should hold up better.

Glad I found your site! My husband is from NC and I just learned how to make a pig pickin cake lt time we visited. It was his favorite thing his late grandmother used to make for him. Now with your website maybe I can find a few more recipes to bring his "home" and childhood memories to Texas.

Hi Jennifer & first - Welcome!! I sure hope that you find some recipes here that will help bring him "home" for a little bit. There are so many memories associated with southern food so have fun browsing through my collection here, and thank you so much for stopping by and taking the time to say hello!!

Making this for the 3rd or 4th time today for a teenagers pool party. It's the only dessert I've found that satisfies my daughter's friend that is a very picky eater. Can't wait to surprise them all with it.My sister makes this with real whipped cream and it's delicious, but I just can't get the real stuff to stay stable. I'm doing little changes here and there because I never quite follow an exact recipe. Using cool whip lite and sugar free coconut cream pudding. In the past I've added coco lopez over the top after the cake is pulled out from the oven. Oranges, pineapple and coconut.... MMmMmmm

I agree - it's hard to stabilize real whipped cream for this as a layer cake. This really is a great cake though - guess that's why it's stood the test of time. Have fun with those teens!! We had a birthday pool party this past weekend for my granddaughter - it was so hot I thought I was gonna melt! My DIL brought the cake and stuff down to the pool at the last minute, but it was even too hot for the kids & the cake fondant started to melt in just those few minutes! C'mon fall is all I can say LOL!!

hi there I have just saw this great looking recipe for manderin/pig picking cake and I was wondering could you tell me what I could use intead ot the butter style yellow cake mix and instant vanilla pudding.I live in Northern Ireland and dont think these are available here.Could i use a maderia cake mix and instant whip/angel delight pudding.Many thanksRuthp.s. you have some great recipes on this site and I hope to try out a few more.

Hi Ruth! Thanks so much. To be honest, I'm not familiar with those two products so I can't personally attest to how the cake will turn out. These two products are just convenience boxed products that substitute for a homemade yellow cake made with eggs and butter, and a packaged vanilla pudding. If those items are similar they may work. I just can"t say for sure!

My Momaw (from Mobile Al) always called this "Pea Pickin Cake" she's gone now and I have been missing her so I searched for a similar recipe as I can't find anyone in the family who has it and I found this one! I can't wait to make it this weekend! Thank you!

We call this Pineapple Dream Cake in Florida! I've also found recipes on Pinterest calling it Hawaiian wedding cake. I found it in an old boxed set of recipes from my aunt when she passed away many years ago, so its been around a long time. Any which way you look at it, this is one delicious cake and one my family begs me to make for every get together and holiday we have!!! Thanks for posting it!

We call this Pineapple Dream Cake in Florida! I've also found recipes on Pinterest calling it Hawaiian wedding cake. I found it in an old boxed set of recipes from my aunt when she passed away many years ago, so its been around a long time. Any which way you look at it, this is one delicious cake and one my family begs me to make for every get together and holiday we have!!! Thanks for posting it!

We call this Pineapple Dream Cake in Florida! I've also found recipes on Pinterest calling it Hawaiian wedding cake. I found it in an old boxed set of recipes from my aunt when she passed away many years ago, so its been around a long time. Any which way you look at it, this is one delicious cake and one my family begs me to make for every get together and holiday we have!!! Thanks for posting it!

help! my icing totally slid off the cake, and one of the layers tried to escape with it. Should I have added more pudding? The layers had been in the refrigerator overnight, and one of the containers of the whipped topping was basically frozen when I mixed it in. What did I do?

Hi Beth - ouch! The cake pictured above is made exactly from the recipe given so no adjustments would be needed. One thing I can think of if the icing slid off is that the cake was still warm. The layers would have to be completely cooled before icing the cake or that will definitely happen. Since you also mentioned the topping still being frozen when you mixed it in though, it could be that it broke down & separated on you which could cause it to be too watery and slide off. When you use Cool Whip in a dessert, it has to be completely thawed and fluffy, with no frozen sections. Best to defrost Cool Whip in the fridge, not the countertop, so it'll need at least a day or two to thaw completely if it's frozen solid. Other than that, maybe look over the step by step tutorial above and see if anything looks different from when you did the icing?

Thank you for the recipe. We had the fathers dinner at our church and I decided to make this cake, along with four other cakes. It was a hit!! Now I have to make it again for the Fourth of July thanks again

Love this cake. In Yuba City, CA it is (or was) the best selling cake for her. She wouldn't give the recipe, but I found it in a local best recipe book from a small organization and make it and share it all the time. Living in Arkansas now and nobody had heard of it so I am sharing some more. Thanks for your share.

@Arkansas transplant: I am from Arkansas and had this cake all the time growing up! My mom and grandma made it at Easter, usually. It was a common potluck item as well. It's a common cake in the south in my eyes! Not sure why you haven't met anyone who has had it yet.

Hey Rebekah! I'm not positive but the texture uncooked might be kinda grainy and may even have a raw taste too since it's intended to be cooked, unlike the instant. As a dry uncooked pudding, it probably would not not set right as a frosting either, where the instant just needs to be whipped to set.

Mary, this is a great cake any time of the year. It's not overly sweet for my taste buds, and it's light and satisfying. Always a real crowd pleaser, and it's a nice counterpoint for a heavy dinner. Folks will say they couldn't eat another thing until you pull out this dessert.. Thanks for posting, Mary. Your arsenal of recipes will always speak to me in a very profound way!!

Yes, that's correct, you'll need two of the 8 ounce. They do still make the 16 ounce containers, but truthfully, the 8 ounce size is often on sale! The larger container may only be available in regular and lite though - not the other sugar free & fat free varieties you'll find in the smaller ones.

Thank you I am making this for my sons b'day today. Love your site. My husband is from Athens, Ga and my family is originally from New Orleans so I love everything you make, its all turned out amazing.

I'll have to do a little tweaking to make this diabetic friendly. I make my own cake mixes using coconut flour and stevia, which greatly cuts the carbs. I love orange cake and was glad to find a recipe.

Now, just in case you've never made this cake before, it doesn't really have a very strong orange flavor to it. The mandarin oranges just add a nice light touch, so it doesn't really qualify as what one might think of as an orange cake really, though you can certainly bump up the citrus in it to get more of that orange flavor!

Hi Cynthia! You can't make it completely sugar free because of the fruit, but you can reduce the sugar. Use a sugar free yellow cake mix, make sure you find the light version of mandarin oranges and pineapple, made with Splenda or in their own juices or a light syrup, use sugar free pudding and sugar free Cool Whip.

Oh. My. Goodness. Gracious. I am having a piece for breakfast with my coffee as I type this comment. This cake is fantastic! It's so moist--and the frosting is to DIE for. I had a little extra left-over after I frosted the cake, and you know what? I slathered some of that yummy pineapple goodness on a Nilla Wafer, and WOW. I just found a new fruity dip! Thinking about making a bowl of just the frosting and putting Nillas or graham crackers on the side for a yummy sweet appetizer! Even "Mr. Picky" (the Husband) had a piece after supper last night and then requested a piece in his lunchbox this morning! Win! This cake just gets better the longer it sits--kinda like me! HA! Thanks, Mary!

You're welcome Jen! Always good to get the hubby approval!! Isn't this really just the best cake? I LOVE it & in the summer I crave it. You're right, that frosting is perfect for dipping. I think you're on to something with the Nilla wafers!! Great idea!!

Odd that mustard yellow was such a popular color back in the day isn't it? Well, the cake taker still does what it's supposed to, so I keep on using it! I suppose it'll still be around once I pass on from this ole world.

I was so surprised when I was reading through your blog that this cake is called so many different names. I collect cookbooks(I have about1300) and Bells Best is about one of the "best". I have been making this cake from that cookbook, and I have to agree--it IS delicious. I so enjoy your blog site and even though I am from Illinois, I swear I was a reincarnation from the deep South. Keep the great recipes and comments coming.

My Southern grandmother gave me this recipe and always made it for my birthday with instant Pistachio pudding. I am making it for someone's birthday (when challenged to make something no one's every tasted) and I knew this would be a hit in Cali since I'm the only tie to the South. However, when looking for a pistachio substitute (picky eaters) I googled the name Finger Lickin' Good Cake and read through 4 recipes. Your's is the pick because of your great notes and of course I'll make anything with Southern roots. If you have the time, try it with Pistachio instant pudding...it's lovely! Also VERY glad I've found this blog...aaaand my fav cookbook has always been my Grandma's Fannie Farmer's.

I have been making this cake for years with a few changes to the ingredients. I use a yellow cake mix with pudding in the mix ( getting harder to find these days). For the frosting, instead using vanilla pudding, I use the dry cheesecake mix from a box of Jello No-Bake Cheesecake Mix. That is the way I learned to make it and everyone loves it. The cheesecake mix makes it very creamy and gives the cake a great flavor. I always make the cake in layers and make it a day before I want to serve it so the flavors have time to develop. Being a Southerner by birth, I love your recipes and blog. Keep up the good work.

I've been making this since the 70's . Here in Kentucky we call it Pig Lickin Good Cake . Plan on making one tomorrow and sharing half with a friend . Thanks for helping spread good southern cooking to other areas . Happy Easter .

Me too Donna! In my years of blogging I've learned about 15 different names this cake has picked up over the years, but I grew up calling in simply Mandarin Orange Cake myself. It's really my favorite cake!

I've made this for years, but assemble it quite differently. I bake the cake in a 9 x 13 pan, cool it , then cut it into cubes. I fold all of the other ingredients gently in to the cool whip. Then in a large container, I put layers of cake, and layers of cool whip mixture and repeat. Serve it by large spoonfuls. Great to bring to a seafood boil. Always a big hit.

Hi Sue! I think that's the first time I've heard of this dessert being made as a trifle, but I like it! I do have a couple of questions - are you making the cake according to the package directions, rather than the adjustments I do, because with the added oil and mandarin oranges, I find the cake is pretty moist and I'd imagine harder to cut into cubes? If so, are you just adding the mandarin oranges in with the cool whip, or layering them in? Do you just serve it in the same 9 x 13 you baked it in, or do you put it in a trifle bowl? Lots of questions I know, but I have a feeling folks running across your comment might be interested in trying your version!

Hi Su! I've made it a few days ahead and kept it refrigerated, but have never attempted to freeze this cake whole. I'm thinking there might possibly be an issue with the icing breaking down and separating after being frozen. I just don't really know, so sorry!

Does anyone really bake anymore?! Boxed cake mixes, puddings for frosting, canned oranges! It's so wierd to me. Boxed cake mixes are horrible, I don't care what you add to them. I guess if you had a cake made from scratch you'd eat yourself to death!

Oh my lord, really?? How ignorant. First off, if you took the time to learn ANYTHING about me before leaving such a silly comment you'd know I do primarily scratch cooking. Second, if you knew anything about this cake you wouldn't have left this comment at all. This is a traditional cake that's been around well, for a very long time Had you bothered to read the post at all you'd know that already. Please for all that is holy, take the time to educate yourself about things before spewing your verbal vomit here or to the world. Bless your heart.

Yep, I started making it in the 70s myself but it's been around longer even than that I guess! The name pork pickin' also makes sense since it's often served at a pork roast & that's how the name "pig pickin'" cake came about! We always just called it mandarin orange cake here where I'm from.

I happened across this site a few days ago and just had to try this cake. I'm from the South, but my husband is a Yankee and has never been able to wrap his around how much we Southerners love sugar. But I made the Pig Pickin cake, and he loved it. It had enough of a dessert quality to satisfy my sweet tooth, but it was just light and subtle enough that he could enjoy it. Will be making another for our church social. Thanks for the recipe and a really great site. Merry Christmas and New Years blessings!

I plan on baking this cake very soon. I haven't had it in years, but saw a similar recipe in a nook snd they called it Sunshine Cake. It was decorated with blueberries. I also had that cake taker, but have lost it in one of my moves. And bless you for setting that poster straight. Using a box mix etc is not lazy. I wonder if she bakes her own bread and raises her own vegetables. The comment was just rude and uncalled for. You might be able to make this cake from scratch, but I doubt if it would be as good. Keep up the good work and I will check out more of your recipes.

I just found a copy of this recipe in my Mothers handwriting last week and it brought back some wonderful memories. I can still taste it. Just thought I would look it up on the Internet to see if folks were still making it. I see you have been getting comments on this posting for a few years now and think that is fantastic. I enjoyed your post so much that I think I will make this for a welcome lunch for our new pastor at church tomorrow. By the way my Mother called it a Pea Picking cake, that's what we call it here in Alabama. Blessings. Karen Friscia

I made the 13x9 version yesterday and although the flavor was great, the cake was super dense and moist. It almost tasted like a bread pudding/fruitcake. I re-read the recipe and I did everything as stated (4 eggs, 2 cans of oranges with one drained and one not), 1/3 cup oil and butter-recipe yellow cake mix. I baked it for 42 minutes, until toothpick came out clean. I expected an orange cake, but it really was not cake-like. Has anyone else made the 13x9 version? We ate it, it tasted good, but I wasn't happy with the slippery texture. A friend said she thought there were probably too many oranges in it. Would love to hear from someone who made this version. Thanks!

Oh gosh, so sorry for the trouble, but thank you for coming back to give your results. Yes, the cake is moist, but not dense. I haven't made it in the pan in awhile, and considering both the box cake mix and the orange slices have both changed in sizes in the past couple of years, you probably would need to add the little bit of extra flour as noted in the paragraph above that. Also for the pan cake, the oranges were once available in only in small cans which is what was used in the pan recipe, so your friend is probably right. With larger cans, even with 11 ounce cans, that might be too much. Please also note, this cake is not heavily orange in flavor, it's just made with mandarin oranges and that's where the name came from. Until I can retest it in the pan, I'm just going to remove the pan version. Thanks for letting me know!

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